CATERER EATS OUT
Beverages
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Previous | Next Britons turn their back on the traditional cuppa
Be awareGraeme Cushion, solicitor at licensing solicitors Poppleston Allen, looks at the pitfalls in bars of poor lighting and cleaning that can result in licensees falling foul of random ABV testing Nestle targets catering coffee marketWith the coffee market spiralling into orbit, Nestl has set up a one-stop shop to meet the needs of the hospitality industry - and chain restaurants and pubs in particular. Forbes Mutch reports Fairtrade Coffee Consumers IncreaseEthically sourced products are in demand - and that includes coffee. Forbes Mutch reports Smoothies for kids from Innocent Drinks
Tasting wine and finding faultsYou may think that all that slurping the wine buffs do on the TV looks rather silly, but it does have a purpose. The more you taste, the more you’ll learn. It’s that simple.
Wine mark-upsNobody expects to pay shop prices for a bottle of wine in a restaurant, just as nobody expects to be ripped off. With the public becoming increasingly wine savvy, it pays to evaluate your pricing structure.
Selling winesOnce you’ve got your desired list in place, you need to sell it, and the key to selling wine is training - if your staff know the list, they’ll get behind it. Nothing sells a wine more easily than an enthusiastic recommendation from the staff.
Glossary of grape varieties
Setting up a wine supplier networkToday's consumers are increasingly wine-savvy, therefore it is important that you get your wine list right and that you have the right suppliers. High SpiritsOne way to boost your profits is to come up with creative ways to increase spirits sales - but note that customers want quality, not quantity. Martyn Cornell reports Case StudyDuring a research trip to Poland, Richard Worthington spied a gap in the market that has translated into launching a chain that is now the market leader in the country. Helen Adkins reports Thomas Lowndes breaks into foodserviceOur regular supplier slot looks at the people, companies and campaigns behind the product news Cutting ItWith Cocktails. The consensus is, unless you want to be a specialist, it is best to stick to a basic range of cocktails that won't need much training of staff nor any big investment in strange ingredients and rarely-used equipment.
Mini ProJuice Bar from ProJuice
OVERTO YOUWhat is your favourite high-street coffee and why? I'm not a coffee drinker, but if I had to choose, I'd say I like coffee houses that tell a story. I was in Starbucks recently and found what it had to say about the coffee and growers interesting. Personally, I'm a proud drinker of PG Tips and Typhoo tea. Ian Styles, director of business development, Avenance I must admit I don't tend to go to them very often, but if I do go for a meeting, it is Starbucks, as it is so close to the hotel and easy for me. It's all location, location, location - but the quality is good, too. Philip Mellor, general manager, Menzies Belford hotel, Edinburgh I'm not a production-line coffee drinker, but on Saturdays I sometimes go to my local coffee shop, Manny's. It's individually run, and I really enjoy a good cappuccino and scrambled eggs on toast - and the atmosphere is great. Anthony Lee, general manager, Connaught hotel, Mayfair, London< More brands to go in coffee shop shake-upTen years ago you'd struggle to get a decent espresso outside of the capital. Nowadays you can get a latte with your petrol. Karl Cushing takes a look at the highly competitive UK coffee market Passing the baristaEight 16- to 25-year-olds graduated from the Gaggia Caffé Academie last week following a seven-day course learning about coffee making - specifically, how to make a range of coffees, and how to use and maintain coffee-making equipment. Report makes waves over water mark-upsRestaurants are charging more than £6 for one litre of mineral water - more than six times the cost in a supermarket - a new report has revealed. Praise for Pils HOLSTEN Pils' £1.2m promotion was widely approved by the on-trade. Nearly 70% of licensees said it boosted sales, and bar sales rose by around 18%. It was based on the anagram "shell in tops" as part of the slogan "the stock with the red tops". Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Previous | Next |
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